Want to try a guilt-free, no-bake breakfast treat? That's also Vegetarian, Gluten-Free Friendly, Vegan-Friendly.
These breakfast tarts are wholesome, refined sugar-free and high in protein and nutrients. Plus they are also so delicious, you will never guess how healthy they are!
What you'll need:
4 tartlet moulds
For the crust:
1 cup rolled oats (gluten-free if needed)
½ cup almonds
¼ cup shredded coconut
pinch of salt
½ cup dates pitted
1 tbsp maple syrup or honey
1 tbsp liquid coconut oil
2-3 tbsp cold water, if needed
For the filling:
1 cup greek yoghurt or vegan greek yoghurt alternative
2 scoops (60g) chocolate protein powder (vegan if needed)
Toppings of choice, such as:
fresh fruits, coconut shreds, dark chocolate chunks, puffed quinoa
Add the oats, almonds and shredded coconut to a food processor and blend until broken into small pieces.
Add dates, salt, coconut oil, and maple syrup or honey and blend until combined. If the dough is not coming together add cold water, tablespoon by tablespoon, while still blending.
Divide the dough into four parts and press into mini tart molds. If they don’t have
removable bottom you can line them with stripes of parchment paper to pull on
them and remove tarts easily when ready. Place the tarts in the freezer to set while preparing the filling (10 minutes is enough but they can be kept in the
freezer also for longer).
In a mixing bowl whisk chocolate protein powder into (vegan) greek yoghurt until fully incorporated and creamy.
Take the tarts out of the freezer and fill them with the yoghurt mixture. Decorate
with your favourite toppings and enjoy straight away or refrigerate before serving.